Perfect Homemade Calzone Dough (Crispy & Fluffy!)
This foolproof calzone dough recipe delivers golden, crispy exteriors with soft, airy interiors every time. Easier than store-bought and endlessly customizable!
Equipment
- Mixing bowls
- baking sheet
Ingredients
- 3 cups 360g all-purpose flour
- 1 cup 240ml warm water (110°F/43°C)
- 2¼ teaspoons active dry yeast 1 packet
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Activate Yeast: In small bowl, mix warm water, sugar and yeast. Let sit 5-10 minutes until foamy.
- Mix Dough: In large bowl, whisk flour and salt. Add yeast mixture and olive oil. Stir until shaggy dough forms.
- Knead: Turn onto floured surface and knead 8-10 minutes until smooth and elastic.
- First Rise: Place in oiled bowl, cover with damp towel, and let rise in warm place 1-2 hours until doubled.
- Shape: Punch down dough, divide into 4 equal balls, and roll each into ¼-inch thick circles.
- Fill & Seal: Add fillings to one half, leaving ½-inch border. Fold over and crimp edges tightly.
- Bake: Brush with egg wash, cut steam vents, and bake at 375°F (190°C) for 20-25 minutes until golden.
Notes
- For crispier crust: Preheat baking sheet before baking
- Freezer Tip: Freeze unbaked calzones on tray before bagging
- Whole Wheat Option: Substitute 1 cup all-purpose flour with whole wheat flour
- Yeast Check: If mixture doesn't foam, yeast may be dead - start over